Honolulu Heat (pineapple and hot pepper sauce/glaze). Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn off the heat and let sit while you prep the remaining ingredients. To get started with this recipe, we have to prepare a few components.
After making numerous hot sauces from recipes I decided to try creating my own. Came out better than I expected. Press peppers with a spatula to release more flavor. You can cook Honolulu Heat (pineapple and hot pepper sauce/glaze) using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Honolulu Heat (pineapple and hot pepper sauce/glaze)
- You need 4 c. of sugar.
- Prepare 1 c. of apple cider vinegar.
- It’s 1 c. of pineapple juice.
- Prepare 3 Tbsp of lemon juice.
- Prepare 3 Tbsp of cornstarch (mixed with a bit of water to make a slurry).
- Prepare 1 of pineapple.
- You need 1 of red bell pepper.
- You need 1 of yellow bell pepper.
- You need 1 of mango.
- It’s 4 of Naga Viper peppers.
- You need of optional* 1 medium sweet onion.
Pour into a blender and blend until smooth. Please disable your ad blocker and reload the page. Whisk in hot sauce; keep warm. >> To make ginger-soy glaze: Bring ingredients to a boil in small saucepan, stirring to dissolve honey. Reduce heat to low; simmer, stirring occasionally, until.
Honolulu Heat (pineapple and hot pepper sauce/glaze) step by step
- Create a simple syrup in a large pot by whisking the sugar, vinegar, pineapple juice and lemon juice over medium high heat until the sugar dissolves. Turn up the heat and bring to a boil for 2 minutes. Turn off the heat and let sit while you prep the remaining ingredients..
- Slice the pineapple in rings and grill them until the sugars begin to caramelize and creates grill marks on both sides..
- Lightly char the skins of the Naga Vipers (or any hot peppers you choose) over an open flame or on a searing hot grill pan. Do not grill your red and yellow bell peppers in order to maintain some crunch and texture in the sauce. (roasting the pineapple and hot peppers will bring out their inherent sweetness and richness..
- Make sure the Vipers are super finely chopped. If you want to tone down the heat slightly carefully remove the seeds. (I used my chopper to make sure the peppers were in super tiny pieces so no one bites into a large piece of super hot pepper.).
- Next, finely chop all fruit, peppers and onion into 1/4" pieces (or smaller)..
- Stir the remaining ingredients into the simple syrup you prepared earlier. Stir in the cornstarch (mixing with a few tablespoons of water first to create a slurry). Bring the mixture to a boil and the turn down the heat to simmer for 5-10 minutes. The consistency should be syrupy and chunky..
In a bowl, mix the shrimp, ground chicken, hanpen, salt, soy sauce and sesame oil. Cut the shiso leaves in half. Cut the spring roll skins diagonally to make two triangles. Place the shiso leave onto the triangular skin, leaving space at the bottom and place the filling on top. He played at Woodstock at midnight on the night of Sunday to.